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Friday, March 23, 2012

Cake Batter Cheesecakes made Light

For my book discussion last week I made these and mini cinnamon rolls. I wanted to make them less fattening so I tweaked the recipe a little bit. I think they turned out pretty good.

Cake Batter Cheesecakes
adapted from Cassie Craves

24 servings, 3 WW points with Oreo crusts
2 WW points without Oreo crusts

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24 Reduced Fat Oreos, optional
16 ounces Fat Free cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup Fat Free sour cream
2/3 cup Sugar Free yellow cake mix
2 tablespoons rainbow sprinkles

Preheat the oven to 275 degrees. Prepare cupcake pans with paper liners. Place a whole Oreo in each cupcake liner if you are using the Oreos. In a bowl of a stand mixer with the paddle attachment, mix the cream cheese for 3 minutes on medium speed until smooth. Add in the sugar and mix for 2 more minutes. Add in the vanilla and mix. Slowly pour in the lightly beaten eggs on medium low speed and mix to combine. Add in the sour cream and mix on medium low speed. Be careful not to over mix the cheesecake batter. Sift the cake mix over the bowl with the cheesecake batter to remove any lumps. Stir in 2 tablespoons sprinkles. Fold in gently.

Using a cookie dough scooper or a 1/4 measuring cup, place cheesecake batter on top of each Oreo, if using. Bake the cheesecakes at 275 degrees for 30 minutes. Once they’re done baking, chill them in the refrigerator overnight before serving.

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